MAKING
1) Into a pan filled with boiling water, poach the fillets for 5 minutes
2) Remove them and drain thoroughly
3) Skin the flesh and flake
4) Into a liquidizer, put the flaked fish and add the melted butter
5) Blend till very smooth
6) Empty mixture into a bowl and season with little salt
7) Stir in curry powder and lemon juice to taste
8) Fill 8 individual ramekins or bowls with the mixture
9) Randomly spread the capers
10) Cling wrap the dishes and out in the refrigerator for 2 hours
SERVING
11) Sever with lemon quarter and sprigs of parsley or watercress